Low-FODMAP Shrimp in Lobster Sauce. A quick, Asian-inspired recipe that preps in 30 minutes. Healthy and packed with flavor, this dinner will be gobbled up fast.
I try to enjoy fish or shellfish at least 2-3 times a week, and if I can get my whole family to eat it, even better. This recipe is an easy sell. It pairs a garlic and ginger sauce (while still being low in FODMAPs), with one of our favorite proteins. Everyone loves shrimp.
The name, however, is a bit misleading. There is no actual lobster in the recipe. The sauce for the meal was originally paired with lobster, instead of shrimp, in Asian cooking. While the seafood was swapped, the title remained.
Serve this low-FODMAP dinner alongside fluffy coconut rice, steamed broccoli heads, green beans, rice noodles, or GF toast. So good.
For other low-FODMAP Seafood favorites, check out my blog posting here!
You may also love:
- Low-FODMAP Asian Grilled Salmon
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- Low-FODMAP 20 minute Seared Scallops with Cherry Tomatoes
- Low-FODMAP 30-Minute Tahini Ginger Glazed Salmon
- Sweet & Citrusy Low-FODMAP Orange Maple Salmon
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Or over 600 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
30-Minute Shrimp in Lobster Sauce; Low-FODMAP, Gluten-free
Full of flavors, low-FODMAP Shrimp in Lobster Sauce is a 30-Minute Asian inspired family meal. Gluten-free, dairy-free, and IBS-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 large eggs
- 1 cup low-FODMAP chicken broth or stock*
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon Shaoxing wine* or rice wine
- 2 teaspoons oyster sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated sugar
- 2 tablespoons garlic-infused oil*
- 1 pound jumbo peeled and cleaned shrimp, uncooked, tails off or on
- 1 (1-inch) piece ginger, finely chopped or grated*
- 3 medium scallions, green tips only, plus for garnish, finely chopped*
- White rice or rice noodles, for serving, prepared
Instructions
- Whisk your eggs in a small bowl
- In a medium bowl or measuring cup combine LF chicken broth, cornstarch, sesame oil, rice wine, oyster sauce, pepper, and sugar
- Heat garlic-infused oil over medium-high heat in a large frying pan or wok. Once hot, turn down heat, and add the shrimp in a single layer and sear until light golden-brown on the bottom and edges, 2 to 3 minutes, flipping as needed (the shrimp cook quickly, so watch). They should begin to turn pink in color
- Transfer shrimp to a plate for now, so they don’t overcook
- If necessary, drain excess fluid from the skillet
- Add the ginger to the skillet, and stir for 1 minute to brown
- Turn down the heat, and add the liquid mixture. Simmer until the sauce thickens (about 2 minutes). Stir in the scallion tips, and add the shrimp back to the skillet
- Slowly add the whisked eggs in a thin stream and cook without stirring, until the eggs set (about 20-30 seconds). Then gently stir the egg to create little islands of cooked egg in the sauce
- Taste sauce, and season if desired
- Remove the pan from the heat
- Serve over rice or noodles, garnished with additional scallion tips
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)
- 1 inch ginger is equivalent to 1 tablespoon of minced ginger
- Shaoxing wine is an Asian rice wine, you can substitute rice wine or cooking sherry
- The green tip of the scallion is low-FODMAP, avoid the bulbs
- Select a chicken broth/stock without added onion or garlic, or make your own
- Infused oils do not contain FODMAPs, see this blog for the reasons why!
- Nutritional info does not include serving rice or noodles
